John Keeling has always been a fan of working with fellow brewers. Especially when it is to brew a collaboration beer and have fun along the way. It is good news then that in 2022, he’s had to the chance to brew two such creations. And we’re not even halfway through the year.

I have always enjoyed collaborations. To me they are a wonderful opportunity to meet new friends and see old ones again. To get out of your brewery and see other breweries for the first time. To get new ideas and incorporate them in your brewery. In other words, to get out and have some fun and make some connections they will be with you all your career.

So, imagine my delight when during a chat with John Hatch he suggested a collaboration. I, of course, jumped at the chance. I first came across John just after he joined Young’s Brewery. In those days the Young’s and Fuller’s brewing teams used to get together on a regular basis to play darts, bowls and have a good time. We always met up at a Fuller’s pub or at a Young’s one, so lots of beer was imbibed. It did help that the head brewer had arranged for free beer plus the odd sandwich. Great days indeed. 

I also followed his incredible story keeping the Young’s Brewery alive until Sambrook’s rescued him and Young’s by opening a brewery on the old Young’s site. Now after 15 years of managing the site and his microbrewery, he is now a fully-fledged Sambrook’s brewer!

Well, we decided to make a beer together, so I wanted to get Fuller’s involved so I asked for one of their brewers to join us. Charlie Long jumped at the chance and luckily his boss Guy Stewart let him. John got in touch with the head brewer at Sambrook’s – Harley Williams – who wanted to be part of this. So, the four of us put our heads together and came up with a recipe and a brew date. Then Ed Fryer of Fuller’s Inns got to hear about our little endeavour, and he decided to sell all we could produce in Fuller’s pubs. It’s lucky for us we have good connections.

So, the day arrived Charlie and Harley jumped into action, John and I had a cup of tea and carefully supervised. Well, what do you expect from two senior brewers! I hope you all get a chance to taste this beer. This is really the first collaboration between Fuller’s and Young’s and brought about by Sambrook’s.

During the planning of this collaboration, I was contacted by my old friend James Campbell. He asked did I fancy doing a collab beer together, I thought ‘wow no brewing collaborations for three years then along come two at the same time’. London Buses, eh!

One of the first collaborations I did was with Dave at Hardknott brewery. I travelled up there to brew with him and Ann. I remember he gave me a child’s spade to dig the mash tun out.

John Keeling

I first brewed with James when he was head brewer at Marble when he wanted to brew an ESB with me, unfortunately the Fuller’s directors would not allow us to call it ESB, so James called it Old Manchester instead. When I asked him why that name, he said ‘well you are old and from Manchester”. Some friend.

James then went on to become head brewer at Cloudwater, then a commissioning brewer at SSV before getting back into brewing with Sureshot. So naturally I jumped at the chance and later this month (at the time of writing) I will be travelling to Manchester to make a beer with James. Happy memories indeed.

Indeed, I have made many friends in the world of beer and met many characters, one of the biggest characters was Hardknott Dave.

One of the first collaborations I did was with Dave at Hardknott brewery. I travelled up there to brew with him and Ann. I remember he gave me a child’s spade to dig the mash tun out. Typical Dave.

I invited Dave to be part of the first Fuller’s and Friends Six pack collaboration set and again typical of Dave he decided to push the envelope and brew a beer with peated malt. If he was going to have a challenge, then it better be a big challenge. I still have a couple of bottles of Peat Souper, and it is aging very well indeed.

Finally, I would like to remind everyone that if you would like to brew an ESB than to call it an ESB you will need me to bless the brewhouse.

A small fee would have to be arranged too.